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Chef's Table November 2011

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Uploaded by on Dec 9, 2011

The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) VERMONT RABBIT SALTIMBOCCA, prosciutto di san daniele, braised deadon cabbage, black mission fig jus, sage oil - Grignolino del Monferrato Casalese, La Casaccia 2009. 2) SWEET POTATO VICHYSSOISE, foie gras tawny port cromesquis, black winter truffle coulis - Coenobium, Monastero Suore Cistercensi 2009. 3) WHITE MISO ROASTED DAY BOAT MONKFISH, pickled cucumber, daikon & nashi pear, shibazuke, aged soy aïoli - Rully 1er Cru "Grésigny" François Raquillet 2009. 4) SAUERBRATEN BEEF SHORT RIBS, chestnut purée, pink mustard greens, lavender roasted cranberries - Carema, Cantina Produttori Nebbiolo di Carema 2006. 5) BITTERSWEET VALHRONA CHOCOLATE TERRINE, yuzu mousse, yogurt ganache & cocoa torte, macadamia coulis, grapefruit sorbet - 10 year Madeira "Meio Doce" d'Oliveira. (See more at www.TheDiningAlternative.com)

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